Executive Chef

Oxnard, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $74,900.00 - $103,200.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

HSA availability

company-paid disability insurance

Company-paid Life Insurance

Employee assistance program

Supplemental benefits

401(k) with match

Employee Discounts

Paid vacation

Paid sick time

Job Description

Hyatt Westlake is a prestigious establishment known for its commitment to delivering exceptional hospitality experiences through quality, innovation, and impeccable service. As part of the HM Alpha Hotels & Resorts family, Hyatt Westlake represents luxury and excellence in the heart of premium hotel services. With a strong focus on hospitality leadership, the hotel nurtures a work environment where employees are empowered to deliver their best, ensuring guests receive memorable and personalized care. Hyatt Westlake operates with clear principles that prioritize elevating people, focusing on quality products, and crafting exceptional guest perceptions. These core values remain integral to maintaining its prominent reputation within the competitive hospitality sector.

The role of Executive Chef at Hyatt Westlake is a senior culinary leadership position responsible for being the creative and operational heartbeat of the culinary program. The Executive Chef serves as the face and ambassador of Hyatt Westlake's food and beverage excellence. This position involves both strategic leadership and hands-on management, balancing culinary artistry with operational accountability. The Executive Chef will oversee all dining outlets, banquet and catering events, special activations, and in-room dining, ensuring that every dish served represents safety, quality, and creativity.

The Executive Chef's responsibility extends beyond mere menu creation to shaping unforgettable guest experiences through meticulous attention to food presentation and culinary innovation. This role includes leading a team of culinary professionals with vision, integrity, and a passion for hospitality. The Executive Chef fosters a culture of continuous learning, kitchen efficiency, food safety, profitability, and mentoring the next generation of culinary talent. The role requires strategic scheduling to optimize staffing, maintaining compliance with labor budgets, and upholding rigorous standards for purchasing, receiving, and inventory.

This leadership role demands expertise in culinary financials, including food cost control, menu engineering, and forecasting. The Executive Chef will collaborate closely with the General Manager, Director of Operations, Director of Food & Beverage, and Sales teams to plan and execute exceptional banquets, VIP functions, and custom events. Safety and sanitation protocols are paramount, with the Executive Chef promoting strict adherence to all regulatory and brand-specific standards.

Hyatt Westlake offers a full-time position with an annual salary range of $100,000 to $110,000. This role requires a seasoned professional with a minimum of eight years of culinary experience, including at least two years in a senior leadership role such as Executive Sous Chef or Sous Chef. Luxury or high-end hospitality experience is strongly preferred. The role demands a confident, articulate leader who exemplifies hospitality excellence, operational precision, and culinary artistry simultaneously. With a thoughtful approach to cost management and guest satisfaction, the Executive Chef substantially influences the establishment’s culinary identity and profitability.

Hyatt Westlake values inclusivity and equal opportunity employment, ensuring a respectful workplace free of discrimination and harassment. This position is ideal for culinary leaders who are ready to take the next step in their career within a prestigious luxury hotel, dedicating themselves to the power of exceptional food and outstanding guest experiences. The Executive Chef role at Hyatt Westlake is not only a job but a platform for defining culinary excellence, inspiring a high-performing kitchen team, and delivering distinguished service across all food and beverage operations.

Job Requirements

Successful completion of a background check is required prior to employment
A minimum of 8 years of culinary experience
Minimum of 2 years in an Exec Sous Chef or Sous Chef role
Valid and current Food Safety Certification
High school diploma or GED or equivalent educational background
Experience in luxury or premium hotel kitchens strongly preferred
Ability to lead and manage a culinary team effectively
Strong knowledge of food safety and sanitation protocols
Proficiency with hospitality software and inventory management systems
Excellent communication and leadership skills
Commitment to maintaining brand standards and operational excellence

Job Qualifications

A minimum of 8 years of culinary experience including at least 2 years in an Exec Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
Equivalent combinations of relevant education and experience will be considered
High school diploma or GED with at least 6 years of culinary or Food & Beverage leadership experience or 2-year degree in Culinary Arts Hospitality Management or a related field from an accredited institution plus 4 years of relevant professional experience
Valid and current Food Safety Certification such as ServSafe or local equivalent
Graduate of an accredited culinary institution with certification in professional culinary arts or equivalent formal training
Proficient in industry-standard hospitality software including MICROS POS Oracle hospitality systems and BirchStreet for procurement and cost control
Experienced in using Microsoft Office Suite including Excel Outlook Word for inventory management scheduling budgeting and communication at an executive level
Familiarity with payroll and labor platforms such as Paychex

Job Duties

Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
Oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
Partner with the General Manager Director of Operations Director of Food & Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
Implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
Requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
Monitor and control departmental expenses including food cost supply usage uniform inventory and equipment maintenance while optimizing profit margins
Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations
Promote and enforce all safety standards and sanitation protocols including brand-specific codes and regulatory compliance ensuring team awareness and adherence
Communicate and champion the importance of safety conducting regular reviews of procedures and monitoring compliance in all kitchen areas
Contribute to overall revenue and profitability through efficient operations thoughtful cost control and guest-driven culinary execution
Perform other duties as assigned